My cookbook is here! 
This healthy broccoli loaf is a delicious and simple to make recipe that’s also low carb and high protein! Its perfect for breakfast, snack time or a side dish!
This is one of my favorite recipes because it’s got the fiber from the broccoli, its low carb, easy to throw together and it tastes amazing! You can enjoy this for breakfast with your tea or coffee or as a light snack. Lunch works too with my Lazy Tzatziki Dip – the perfect combination.
If you don’t have potato starch, you can use corn starch. Any neutral oil works here like avocado oil or even melted butter. Also you can use any shredded cheese in this recipe.
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Healthy Broccoli Loaf
Equipment
Ingredients
- 10 oz (280 g) broccoli florets, rinsed and dried
- 2 egss
- 3/4 cup (150 g) Greek yogurt
- 1/4 cup (54 g) olive oil
- 5 tbs potato starch, or corn starch
- 2 tsp baking powder
- salt and pepper, to taste
- 1 large clove garlic, minced
- 2 tbs fresh chopped dill
- 1/2 heaping cup (60 g) shredded cheddar
- 1 tsp black sesame seeds, (optional topping)
Optional Dip:
Instructions
- Preheat oven to 350℉. Line a 8×4 inch loaf pan with parchment paper.
- Pulse your broccoli florets for a few seconds in a mini food processor until finely chopped. Transfer them to a large bowl. Add in the eggs, yogurt and oil and stir to combine. Next add in the potato starch, baking powder, salt and pepper to taste, garlic, dill and cheese and mix to combine. Transfer the batter to your pan and spread out evenly. Tap the pan on your counter 5 times to remove any bubbles. Top with sesame seeds and bake for 45-50 minutes or until toothpick comes out clean and edges are turning golden brown. Allow to set in the pan for 10 minutes, then transfer to a wire rack to cool completely prior to slicing.
Notes
- Store leftovers in the fridge in an airtight container. Eat cold or reheat in an mini toaster oven or in a pan.
- You can use all purpose flour, arrowroot powder, corn starch or gluten free all purpose flour instead of the potato starch.
- Instead of Greek yogurt, you can sub in sour cream or pulsed till smooth cottage cheese.
I made this b,roccoli loaf and it was so good! It took a little over an hour to fully cook, but not a big deal. I have a question: Why did you use 5 tablespoons (around 50 grams) of corn/potato starch instead of some type of flour? Thanks!
HI Cami, I’m so happy you ended up loving it! Thanks for the kind rating!
How many grams is one serving?
To die for!!!! It’s super easy to make the touch of dill reminds me of my Granny’s food from the Ukraine!
Hi Shanda, i love that feeling! I get it too with certain ingredients!
Scientists just recently published a scientific study that said broccoli releases more of it’s beneficial phytochemicals after it is ‘damaged’ (cut, broken, etc.) The time they suggested was up to 90 minutes. They even recommended finely chopped as in this recipe for maximum ‘damage’ and therefore maximum phytochemical release.
Very good… Thank you Stella 7g🙏😊
Anyone who had a problem I suspect did not make sure the broccoli was not wet or damp. I used a bit more cheddar cheese like another 1/3 of a cup; it needed it, and I would also top it off with a layer of cheddar on top. Followed the recipe precisely and it came out amazing. Toast it the next day with applesauce or yogurt or sour cream or Tahini sauce. Can be frozen.